* Exported from MasterCook *
Bread, Vort Limpa
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
1/4 cup orange juice -- (2 oz)
1 cup currants -- (5oz)
3/4 cup warm water -- (6 oz)
1/2 cup dark beer -- (4 oz)
3 tablespoons molasses -- (2 1/4 oz)
2 trs yeast -- instant
1 tablespoon orange zest
2 tablespoons soft butter -- (1 oz)
1 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon fennel -- anise or caraway seed
1 1/2 cups medium rye flour -- (5 1/2 oz)
3 cups all-purpose flour -- King Arthur unbleached,
(12 3/34 oz)
Egg Wash:
1 large egg -- mixed with
1 tablespoon water
Pour orange juice over the currants and let them soak while you
measure out the remaining ingredients.
Combine the water, beer, molasses, yeast, orange zest, butter, salt,
ginger, and seeds in a large bowl or the pan of your bread
machine. Add the rye flour and mix thoroughly, or set the machine on
dough and press start. Pour the juice from the soaked currants into
the mixture, keeping the currants aside for the moment. Add the
all-purpose flour, 1C at a time, and mix well as the dough takes it
in. If you're mixing by hand, keep 1/2C of flour behind to use to
flour your board and your hands. Add the currants. If you're using a
machine, let it complete it cycle. If mixing by hand or mixer,
kneqad the dough until it forms a soft, smooth ball, using your
reserved 1/2C of flouer as needed.
Place the dough in a greased bowl, cover, and let it rise for 1 1/2
hrs, until nice and puffy looking.
Deflate the dough after its first rise, shape it into a ball, and
place it in a greased 8" round pan. Cover the bread with a large
inverted bowl or a piece of greased plastic wrap. Let it rise for 45
min to 1 hr, until it's puffy looking, it won't double, but that's
ok; it will rise quite a bit in the oven. Brush with the egg wash
and cut a cross in the top. Bake in a preheated 375F oven for 40
min, tent with foil after 20 min to keep it from browning too
quickly. When the center of the bread reaches 190F when measured
with an instant-read thermometer, remove it from the oven, tip it out
of the pan, and place it on a rack to cool.
Yield: 1 lg loaf, 20 slices
Weight Watchers Points 2
Source:
"The Baking Sheet, Spring 2009"
S(Internet address):
https://www.kingarthurbaking.com/recipes/vort-limpa-swedish-rye-bread-recipe
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Per Serving (excluding unknown items): 141 Calories; 1g Fat (8.9%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber;
13mg Cholesterol; 121mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : Try it toasted, with some soft cheese on top, or as
the base for an innovative French toast.
NOTES : Although there are a lot of ingredients in this bread in this
case the result is a very nuanced chorus of flavors. If you'd rather
not have currants in this bread, 1/2C of minced crystallized ginger
would make an interesting substitute. Licorice is one of those
flavors people love or hate: anise is a bit stronger than fennel. If
you're not a fan of either, try using caraway instead.